For Eater this year, I wanted to try a different type of cookie. Saw a recipe for Soft Cardamom Orange Cookies on Pinterest which led to Imperial Sugar.
The cookies have a subtle orange and cardamom flavor...nothing overpowering. The first batch I underbaked a bit. The second and third batches came out like they were supposed to: puffy and soft; and easy to remove from the cookie sheets.
This is a departure from the cookies we normally taste. Would I make them again? Maybe. The flavor is good...they just weren't a huge hit at the Easter dinner. There were plenty of dessert options.
1/2 cup unsalted butter, room temperature
1/2 cup extra fine granulated sugar
1/4 cup light brown sugar
1 egg, room temperature
1/2 teaspoon orange extract
1 teaspoon freshly ground cardamom
1 tablespoon grated orange zest
1 3/4 cups all-purpose flour
1 teaspoon baking powder
Pinch of salt
1/3 cup milk
1 1/2 cups powdered sugar
1 tablespoon freshly squeezed orange juice
1/4 teaspoon freshly ground cardamom
In a large bowl, with paddle attachment on, cream together butter and sugars until light and fluffy.
Beat in egg, orange extract, orange zest and freshly ground cardamom.
Combine flour, baking powder and salt and add to cookie dough alternately with milk. Mix until just combined.
Refrigerate cookie dough for 20-30 minutes, while you preheat oven to 325 degrees Fahrenheit.
Using a medium size scoop, drop cookie dough onto 2 baking sheets lined with parchment paper.
Bake cookies for about 12 minutes or until edges are golden brown. Remove cookies from oven and transfer them to a wire rack to cool completely while preparing glaze.
In a mixing bowl combine powdered sugar, orange juice and cardamom. If needed add either more sugar or more orange juice until you have a pourable glaze.
Spoon glaze into a sealable bag. Snip off one corner of bag with scissors, making an opening size you desire. Drizzle glaze over cooled cookies. Alternately, you can spread glaze over cookies with the back of a teaspoon.